Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, 3-5 tablespoons ice water
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the lightly beaten eggs until well combined. Gradually whisk in the lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-8 minutes. Once thickened, remove from the heat and stir in the butter and lemon zest until the butter is melted and incorporated.1 1/4 cups granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 large eggs, 1/2 cup fresh lemon juice, 2 tablespoons unsalted butter, 1 teaspoon lemon zest
- In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have softened and the mixture has thickened, about 5-7 minutes. If using frozen blueberries, they will release more liquid.1 1/2 cups fresh or frozen blueberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice
- Pour about half of the creamy lemon filling into the partially baked pie crust. Spoon dollops of the blueberry mixture over the lemon filling. Carefully pour the remaining lemon filling over the blueberries, trying to create a marbled effect. You can use a toothpick or skewer to gently swirl the blueberry mixture into the lemon filling for a more pronounced marbled look.
- Bake the pie at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, you can cover them with foil.
- Let the pie cool completely on a wire rack for at least 3-4 hours, or until the filling is fully set. This is crucial for the creamy texture. Refrigerate the pie for at least 2 hours before serving.
Notes
Store in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3-4 days. Best served chilled.
